Black Bean Tacos With Avocado & Spicy Onions
Recipe: #35654
September 11, 2020
Categories: Beans, Black Beans, Southwest, Kosher, Low Cholesterol, No Eggs Vegetarian, Spicy, Vegetarian Dinner, more
"Healthy for you and the beans can be made up to 5 days ahead or frozen. the spicy onions last a couple of weeks"
Original is 4 servings
Ingredients
- FOR SPICY ONION
-
-
-
-
-
- FOR BLACK BEANS
-
-
-
-
-
-
-
-
-
-
-
-
-
- FOR GARNISH
-
-
-
Nutritional
- Serving Size: 1 (497.7 g)
- Calories 1153.9
- Total Fat - 19.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 0.3 mg
- Sodium - 181.8 mg
- Total Carbohydrate - 196.8 g
- Dietary Fiber - 45.7 g
- Sugars - 9 g
- Protein - 58.6 g
- Calcium - 405.2 mg
- Iron - 13.6 mg
- Vitamin C - 32.5 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Step 2
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Step 3
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Step 4
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
Tips
No special items needed.
3 Reviews
You'll Also Love
